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White Chocolate Ice Cream
Recipe By : Williams Sonoma Catalog
Serving Size : 8 Preparation Time :0:00
Categories : Ice Creams
Amount Measure Ingredient -- Preparation Method
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1 cup half and half
2 tablespoons sugar
2 eggs -- beaten
6 ounces white chocolate -- chopped
1 cup cream
1 tablespoon vanilla extract
4 ounces white chocolate, chopped -- optional
1) To make the custard or creme anglaise, combine the half and half,
sugar and eggs together in a medium, heavy-bottomed saucepan over low
heat. Cook, stirring constantly with a wooden spoon until mixture
thickens slightly and coats the back of the spoon. (150 degrees)
2) Remove from heat and stir in the white chocolate until melted.
Stir in cream and vanilla. Chill.
3) Place in the ice cream machine and freeze according to
manufacturer's instructions.
4) If using the extra white chocolate, add during the last 5 minutes
of freezing, then continue processing until the ice cream is frozen.
Yields 1 qt. Typed by Lynn Thomas (DCQP82A). Source: Williams Sonoma
Catalog. Lynn's notes: A delicious recipe and especially good since
you don't have to worry about raw eggs.
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